- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Yogurt cups above 41*F. Product was marked for discard at the end of service. Product that will be returned to the cooler for service on another day is required to be held at 41*F.
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10/29/2014 | Regular |
- Cleanability of floors, walls, and ceilings
Observation: Observed that paint is peeling off of the wall located behind and beside the dish machine. The caulk appears to have mold and or food debris underneath that cannot be cleaned.
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05/13/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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09/25/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
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04/16/2013 | Routine |
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
When using time as a control, foods that are not served are required to be discarded. (yogurt cups). A written procedure is required.
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03/13/2013 | Routine |
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